Are you a steak purist? Or do you get fancy with it?
- Thread starter Hodgo88
- Start date
None of the above. I know real purists will tell you that a Filet Mignon/Tenderloin needs nothing but alittle salt and pepper, and marinades are taboo, but I marinade mine in a little black cherry or blueberry vinaigrette and cook over charcoal. There is no better tasting steak.
Spox
Tele-Holic
At first I read that as marmalade and was like "go you."
As for A1, I've no idea why anyone would want that garbage slop on any cut of meat, whether premium or grade B. Just tastes horrible to me.
Brent Hutto
Tele-Afflicted
I agree. It has a funny, thin and unpleasant smell to it and tastes watery and astringent.
Haven't touched it in 20 years or more.
1293
Poster Extraordinaire
- Joined
- May 18, 2006
- Posts
- 9,371
I don't know what Flatiron qualifies as, but it's not very expensive so it may just be road kill. But I like it!
R.S.Fraser Sr.
Tele-Meister
Salt.
Hot grilled.
How rare?
Blue rare, as a friend of mine used to say
”As long as a good Vet can still save it”
Hot grilled.
How rare?
Blue rare, as a friend of mine used to say
”As long as a good Vet can still save it”
Okay, hear me out. A1 isn't great. But I make a sauce occasionally that is more like A5.
1/3c of raisins, currants, really any dried fruit could work
1/2c boiling water
Combine and let steep for 10 minutes or so when the raisins have softened
Mix this water and all with 3 tbsp each Worcestershire and ketchup, 2tbsp each Dijon mustard and white vinegar in a blender and strain in a mesh strainer.
Yes, this has ketchup in it, I get it. I promise you this will fix up a cheap cut of anything. Really good on pork chops too. Sweet, savory, acidic, with a big dose of Worcestershire funk.
It's odd, The least used muscle (more tender) have less flavor then most used muscle tissue. Filet Mignon is the most tender. Flatiron is #2, but it has a decent flavor! I love a flatiron steak. They hadn't been around a long time, as opposed to other cuts, due to a special technique to produce it as sold. They go over the shoulder. Something I learned from the 3 cooking classes I attended with that Master Butcher. I've taken many classes including with Chefs that appear on television shows. I am a food snob! I make no bones about that. Cook better than many hi-end restaurants I have been to. Over a decade I made $$$ restaurant visits a hobby. I love to wine and dine!! Well, use to. Keeping my weight where it is healthy has caused that habit to cease.
Doomguy
Tele-Holic
I know that my opinion on steak is controversial and probably wrong, but bear with me.
I don't love expensive cuts. I'd rather grab a strip or skirt then anything else. Marinated in something, cooked well done (burnt, please). I think that just a plain steak, seasoned with salt/pepper is a pretty boring meal. I don't love the taste of the meat on its own and salt/pepper do nothing for me really. I want my food to well... Taste like something.
I don't love expensive cuts. I'd rather grab a strip or skirt then anything else. Marinated in something, cooked well done (burnt, please). I think that just a plain steak, seasoned with salt/pepper is a pretty boring meal. I don't love the taste of the meat on its own and salt/pepper do nothing for me really. I want my food to well... Taste like something.
Nicko_Lps
Tele-Meister
As a person that does BBQ on a weekly basis and so far... A few metric tones of meat passed through my hands and my BBQ i can tell you that a restaurant is happy with people that need their meat half-done. They are even happier with tartare steaks that they dont have to roast at all, they serve entirely raw.
Making a well done steak and keeping it Juicy takes real skill, leaving it half raw to retain its juices literally takes 0 skill.
Sadly we live in the opposite sides of the planet, otherwise i would instantly invite you to my Sunday BBQ day and show you how 8 well done steaks are literally swimming in their juices inside the heat isolating pan i leave them to rest before we eat them.
notmyusualuserid
Poster Extraordinaire
Both. A good steak doesn't need it, and a bad steak is irredeemable.
But that's just me. It's your steak, treat it how you like.
Cjteleforum
Tele-Meister
I like a t-bone grilled on a smoking hot cast iron pan with salt and pepper, then the bone rubbed with raw garlic and drizzled with olive oil while it rests, Florentine style. And a bottle of Lea & Perrins at the table. I have it a couple times a year these days. Just don't love it like I used to.
Refugee
Tele-Afflicted
I use it on burgers, mostly. Really good stuff, just not too much and it tastes great.
A friend of my cousin will take him out for a steak dinner every now and then. They always go to Kelsey's Steak House in Valparaiso, IN. The guy always orders a nice filet. Really well done, and drowns it in ketchup! Yuck!!!
That's great that you pass a few metric tons of BBQ through your hands, but that has nothing to do with preparing a good steak.
People can eat steak however they want, but doing it well done is a culinary crime.
I've often wondered why some like filet mignon, unless they're choosing it as a relatively healthier choice due to lack of fat (and flavor). I'll eat it if served to me, but it would never be my choice if I'm picking what cut I want. Far too lean for me.
Big_Bend
Poster Extraordinaire
Ok my turn.
I moved into an apartment this year and don't have access to a charcoal grill anymore, so I grill my steaks on a cast iron steak griddle.
I get rib eyes.. I'll take them out of the fridge around 4 hours before I want to eat, and I coat each side pretty heavily with just salt and pepper. I also poke the steaks on both sides with a fork multiple times.
Around 30 minutes before grill time I make a marinade of 1/4 lemon juice, 1/4 olive oil, 1/4 worcestershire sauce and 1/4 soy sauce and some cajun seasoning and I'll soak the steaks in this.
Right before grilling I take the steaks out of the marinade and I pat them dry on both sides with paper towels... then I put them on the griddle after its been heated to the hottest possible temperature.
I grill on one side about 3-4 minutes then flip them. At this point I put a pretty big tab of butter on the grilled side which is face up. When the 2nd side is done after another 3-4 minutes I take the steaks off the griddle and put them on a plate and put another big tab of butter on the 2nd side. I let the steaks sit for around 5 minutes.
Then it is time to feast.
I clean the griddle with Kosher salt and wipe it down good and then coat it with Peanut oil, ready for the next time.
These rib eyes are just perfect for me and I'm very pleased with how they turn out.
I moved into an apartment this year and don't have access to a charcoal grill anymore, so I grill my steaks on a cast iron steak griddle.
I get rib eyes.. I'll take them out of the fridge around 4 hours before I want to eat, and I coat each side pretty heavily with just salt and pepper. I also poke the steaks on both sides with a fork multiple times.
Around 30 minutes before grill time I make a marinade of 1/4 lemon juice, 1/4 olive oil, 1/4 worcestershire sauce and 1/4 soy sauce and some cajun seasoning and I'll soak the steaks in this.
Right before grilling I take the steaks out of the marinade and I pat them dry on both sides with paper towels... then I put them on the griddle after its been heated to the hottest possible temperature.
I grill on one side about 3-4 minutes then flip them. At this point I put a pretty big tab of butter on the grilled side which is face up. When the 2nd side is done after another 3-4 minutes I take the steaks off the griddle and put them on a plate and put another big tab of butter on the 2nd side. I let the steaks sit for around 5 minutes.
Then it is time to feast.
I clean the griddle with Kosher salt and wipe it down good and then coat it with Peanut oil, ready for the next time.
These rib eyes are just perfect for me and I'm very pleased with how they turn out.
